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Cutting Up a Lamb

The diagram of Dressed Lamb shows the several parts for cutting: 1, the leg; 2, the loin; 3, the shoulder; 4, the breast; 5, the ribs; 3, 4, 5, the fore-quarter; 1 and 2, hind-quarter. Lamb steaks are called chops and cutlets, and are taken from the same parts as in mutton.

IV. Calves and their Edible Parts.

VEAL should be young, say from six to eight weeks old; the flesh pale, dry and fine in grain. Veal makes the richest soup, and is much used for stock for that and gravies. All parts of the dressed animal may be used. The head is a delicacy. The feet make a firm jelly, and are good boiled or stewed. The loin, fillet and shoulder, are the usual roasting joints. The breast is also sometimes roasted, but is better stewed.